In this study, dynamic rheological properties of wheat starch gels in the linear viscoelastic region
(LVE), as a function of starch concentration (8 and 12% w/w) and chemical modification (crosslinking and hydroxypropylation) were studied. The hydroxypropylated wheat starch (HPWS) gels
in both concentrations had greater yield stress values at flow point (tf ¼ 48.3–166.4 Pa) compared
to the native (NWS) and cross-linked (CLWS) wheat starches. In addition, all the losstangent values (tan dLVE) were obtained in the range of 0.08–0.17, indicated predominantly elastic
behavior of the starch gels. Unlike the NWS and CLWS samples which exhibited an intermediate
behavior between a weak and an elastic gel (tan d ¼ 0.14–0.64), the HPWS samples relatively
showed an elastic gel behavior (tan d ¼ 0.10–0.11), which was not influenced by the
concentration. CLWS had higher pasting temperature (Ts ¼ 61.8 °C), final viscosity (h*f¼ 739.0
Pa.s), setback viscosity (SB ¼ 646.8 Pa.s) and lower maximum viscosity (h*max ¼ 519.0 Pa.s) and
breakdown viscosity (B ¼ 426.8 Pa.s) than the others. The results suggest that the HPWS
(in terms of viscoelastic properties) and CLWS (in terms of paste properties) have specific
dynamic rheological properties which can be applied in different gel-like foods.